Light 'n' Creamy Chocolate Cake Roll

This creation won second place in the professional competition, the winning chef studied culinary arts at the University of Akron and spent three years working in Italy as a private chef and currently lives in Hudson, Ohio.

Yield: 10 servings (serving size: 1 slice)

Ingredients

• Cake:
• 3  tablespoons  unsweetened cocoa (such as Hershey's)
• 1  (16-ounce) package angel food cake mix (such as Duncan Hines)
• Cooking spray
• 1/2  cup  powdered sugar
• 
  Filling:
• 2  (1-ounce) bars unsweetened baking chocolate (such as Hershey's)
• 1  (8-ounce) block 1/3-less-fat cream cheese, softened
• 1  cup  powdered sugar
• 1  (8-ounce) container frozen fat-free whipped topping, thawed
• 1  teaspoon  unsweetened cocoa (such as Hershey's)
• Chocolate curls (optional)

Preparation

Preheat oven to 350°.

To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.

Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).

To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.

Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.

Nutritional Information

Calories:

392 (27% from fat)

Fat:

11.8g (sat 7.2g,mono 3.7g,poly 0.4g)

Protein:

7.8g

Carbohydrate:

66.3g

Fiber:

2.3g

Cholesterol:

17mg

Iron:

1.1mg

Sodium:

377mg

Calcium:

283mg